Cut the red cabbage in very thin slices and put them in a bowl. Also cut the dried figs, dates and raisins into pieces and add to the red cabbage. Season with salt and pepper and 2 tablespoons of sugar. Sprinkle lavishly with balsamic vinegar. Mix everything well and let marinate for an hour in the refrigerator.
Cut the bacon into fine strips and fry crisp in the pan. This is to finish our coleslaw.
Boil the potatoes in their jackets in salted water until half done. Then put them in an oven tray and add some pepper, coarse sea salt and fresh thyme. Also add a clove of garlic and a good dash of olive oil. Put the potatoes in a preheated oven at 365°F (185°C) for half an hour.
Grill the rib steak until rare and serve with the roasted potatoes and red coleslaw; finish by spreading some of the crisp bacon strips over it.